Slideshow: My Pie Monday: Squash Blossom Pizza, Potato Pie, and More!

Alannaface's 'Health Food' Pie
Alannaface's 'Health Food' Pie

"This is my version of health food: New York Style pizza dough with a two day ferment brushed with browned garlic and red pepper flake olive oil, a little shredded mozzarella, caramelized onions, sautéed kale, browned chicken Italian sausage, a bit more mozzarella and Parmesan. Baked in my grandma's preheated 14-inch cast iron pan. Definitely health food. More details and pictures on my blog!" Alannaface

Kengk's Wild Boar Pie
Kengk's Wild Boar Pie

"New York style crust, Cento sauce, bacon, wild boar sausage (sounds better than feral pig from Florida), bird chilies and gruyere. Cooked on preheated lodge pizza pan with broiler. I think was my best bake yet." Kengk

Dan's Potato Pie
Dan's Potato Pie

"Simple potato pizza in a thyme garlic sauce with very little cheese. Enjoy..." —Dan

Dr Rok's Leopard Crust
Dr Rok's Leopard Crust

"This is the crust of the final pizza of the night. Using my grill and a pizza stone. Three burners under stone on low. Two burners on the sides of the stone and the rotisserie burners on high. Nice leoparding on both top and bottom. Kenji's 3 day cold fermented dough, Kenji's New York style sauce w/ San Marzano 'maters, peperoncini slices, mozzarella, parmigiano reggiano, and spicy cappacola. YUM!" Dr ROK

Frank's Grilled Three Cheese Pizza
Frank's Grilled Three Cheese Pizza

"Here's my homemade pie for you to consider...The dough is Todd English's Figs Leaf recipe. The sauce is still a work in progress: 1 can of whole plum tomatoes in the blender with salt, oregano, olive oil and some black pepper.

The toppings are: Fresh basil, fresh oregano, pepperoni, provolone, low fat mozzarella, and some goat cheese that I wanted to use up.

I cook it outside on my bbq grill on a pizza stone that I warm up for an hour on the maximum grill temp." —Frank

Rockyraccoon82's FrankenWeber Pie
Rockyraccoon82's FrankenWeber Pie

"This is my first pizza fresh out of my newly completed FrankenWeber oven. Dough used is standard four day cold rise. Managed to get my first tins of San Marzano tomatoes to make a fresh sauce, wrapped blanched new season asparagus tips in prosciutto and dotted with buffalo mozzarella. Maldon smoked sea salt flakes on the crust before cooking. Oven was operating at 650 degree floor temp and an 800 dome temp. More than over the moon with the move out to the wood fired oven! Thanks to pizzahacker..." Rockyraccoon82

Billgraney's Mushroom-Basil Pizza
Billgraney's Mushroom-Basil Pizza

"Cast iron pan pizza with KASL+starter, 60% hydration, mushrooms, cherry tomatoes, mozz, San Marzanos, basil & parm." Billgraney

Mark E's Bacon and Asparagus Pie
Mark E's Bacon and Asparagus Pie

"This is a white pie with bacon, asparagus, red pepper, capers, a garlic rosemary sauce, and whole milk mozzarella and parmesan cheeses. I experimented with an oatmeal sourdough crust started from a biga and cold fermented for three days. The crust wasn't quite as chewy as a standard dough, but had a nice sour and nutty character. It was baked on a Lodge pan at 500 degrees for five minutes." Mark E

Tommy Ray's Banana Pepper Pizza
Tommy Ray's Banana Pepper Pizza

"This one is probably my favorite. I make it last because I end up eating most of it. Italian tomatoes, buffalo mozz, banana peppers and, post-oven, a generous amount of basil and Mike's Hot Honey. Mmmmm mmmm. Cooked 3-4 minutes on the steel and a minute under the broiler." Tommay Ray